Sizzling Spicy Pepper Chicken

If you’re searching for a dish that packs a serious flavor punch and comes together in about 30 minutes, you’ve just found your new favorite. This stir-fry is a spectacular whirlwind of textures and tastes, featuring wonderfully crispy fried chicken pieces tossed in a fragrant, spicy mix of fresh peppers and aromatics. While it involves a quick frying step, the process is surprisingly straightforward, making it a perfect “ordinary” difficulty recipe for a weeknight adventure or a weekend treat. The true star here is the incredible flavor profile—a medium, vibrant heat that’s beautifully balanced by a unique tingling sensation from Sichuan peppercorns. It’s an easy-to-master dish that will make you feel like a pro chef in your own kitchen.

Ingredients

Here is what you’ll need to create this masterpiece. Don’t worry if you can’t find a specific ingredient; I’ve included some easy-to-find substitutions.

• For the Chicken:
  • 1.5 lbs (about 700g) chicken, cut into 1-inch pieces. Traditionally, a mix of bone-in parts like wings, legs, and even chicken feet and gizzards are used. For an easier version, boneless, skin-on chicken thighs work perfectly. Chicken wings (flats and drumettes) are also a fantastic choice.
• The Vegetables:
  • 1 green pointed pepper (or 1 green bell pepper, or 2 jalapeños for more heat)
  • 1 yellow pointed pepper (or 1 yellow or red bell pepper)
  • ½ cup diced lotus root (about ½ inch cubes)
  • 3-4 cloves of garlic, thinly sliced
  • A 1-inch piece of ginger, thinly sliced
• The Aromatics & Seasoning:
  • 1 tablespoon green Sichuan peppercorns
  • 1 tablespoon dried red chiles (or to taste)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon MSG (optional, for an umami boost)
  • Vegetable oil or other neutral oil for frying (about 2-3 cups)

A Note on Ingredients:

• Green Sichuan Peppercorns: These are essential for the dish’s signature málà (numbing and spicy) flavor. They have a unique citrusy, floral aroma and create a tingly sensation on the tongue that is completely different from black pepper or chili heat. You can find them at most Asian markets or online. Don’t skip them!
• Lotus Root: This adds a wonderful, starchy crunch that holds up beautifully to frying. You can often find it fresh, frozen, or canned in Asian grocery stores. If you can’t find it, diced water chestnuts are a great substitute for crunch, or you could even use diced, firm potatoes like Russets.
• Pointed Peppers: These are often spicier than bell peppers. Feel free to mix and match! For a mild dish, use bell peppers. For a medium kick, use a mix of bell peppers and a jalapeño or Fresno chile.

Let’s Get Cooking: Step-by-Step

1. First, prepare your chicken. Pat it dry with paper towels to ensure it gets extra crispy. In a wok or a large, deep skillet, heat about 2 inches of oil over medium-high heat. When the oil is shimmering (around 350°F or 175°C), carefully add the chicken pieces in a single layer. Don’t overcrowd the pan; fry in batches if necessary.

2. Fry the chicken for about 5-7 minutes, turning occasionally, until it’s beautifully golden brown and cooked through. The outside should be delightfully crispy. Use a slotted spoon to remove the chicken from the oil and set it on a wire rack or paper towel-lined plate to drain.

3. If you are feeling adventurous and using chicken offal (like gizzards or hearts), you can fry them separately now for a few minutes until cooked through and slightly crisped. Remove and set aside with the other chicken parts.

4. In the same hot oil, add the diced lotus root. Fry for just 1-2 minutes until it’s lightly golden and cooked but still has a nice bite. Remove it with the slotted spoon and place it with the fried chicken.

5. Carefully pour out most of the oil, leaving about 1-2 tablespoons in the wok. Place it back on medium-high heat. Add the sliced ginger, garlic, dried red chiles, and the green Sichuan peppercorns. Stir-fry vigorously for about 30-45 seconds until they release their incredible fragrance. This step builds the aromatic foundation of the dish.

6. Toss in your sliced fresh green and yellow peppers.

7. Stir-fry the peppers for 1-2 minutes. You want them to be slightly tender but still vibrant and with a bit of a crunch. Now, add all the fried chicken, offal (if using), and lotus root back into the wok.

8. Toss everything together quickly, ensuring every piece of crispy chicken is coated in the fragrant oils and spices. Sprinkle in the salt and MSG (if using) and give it one last, thorough toss to combine everything evenly.

9. It’s ready! Immediately transfer the sizzling stir-fry to a serving platter.

10. Your Sizzling Spicy Pepper Chicken is done and ready to be devoured!

The Delicious Result

The magic of this dish is in its incredible balance of textures and flavors. When you take your first bite, you get the satisfying crunch of the perfectly fried chicken, followed by the fresh crispness of the peppers and the unique texture of the lotus root. Then, the flavor hits you: a bright, upfront spiciness from the chiles that quickly gives way to the enchanting, electric tingle of the Sichuan peppercorns. It’s a flavor that literally dances on your tongue and makes you immediately reach for another bite. This recipe isn’t just about heat; it’s a full-on sensory experience that is deeply satisfying and addictively delicious. I urge you to give this a try, especially if you’re new to the wonders of Sichuan peppercorns. I promise you won’t be disappointed! I’d love to hear how your version turns out—feel free to drop a comment below and share your experience